hello im sue McMahon and I'm kukri editor at Woman's Weekly magazine and I'm going to show you how to make treacle flapjacks so I'm going to start by putting the butter into the saucepan and just roughly chop it and then tip in the sugar and add a pinch of salt now the easiest way to measure the syrup is to measure it straight into the saucepan because it tends to be quite sticky so I've put it on the scales and I've set it to zero and then I can measure out the 175 grams so I'm just waiting for the last of the butter to melt okay all the butter has melted now so i take the melted mixture and then this gets poured into the oats so I'm going to scrape edge as much as I can from the pan and then I'm going to mix it all together it's just the ordinary rolled oats I'm using in this I find if you use the Jumbo ones they have a nice texture but the flapjacks don't hold together as well so any economy rolled oats work really well but it needs to be very well mixed make sure all the oats are coated with treacle now this needs to get poured into the tin and then press it so it's level in the table this stage is normally easier if you use a palette knife and it needs to be well compacted so but the flapjacks will hold together once it's being cooked it also needs to be an even layer so that it cooks evenly okay so that's ready to go in the oven so this goes in the oven at 180 degrees centigrade for about 40 minutes these have been in the oven now and had 40 minutes cooking so now I've marked it into 16 fingers I'm going to leave it to cool in the tin so when these cold you can take notes for tin and break them into pieces these are quite good because you can make them in advance because they'll keep for four or five days in an airtight container so you can make them in advance of when you actually leave them and they also freeze as well so these are my treacle flapjacks